Deep Dish Lemon Meringue Pie Recipe

• 2 c. cool water
• 1 1/2 c. sugar
• 1/3 c. cornstarch
• 1/4 teaspoon salt
• 3/4 stick pure butter
• 3 tbsp. grated lemon rind
• 3 lg. Large eggs, yolks only (save whites for meringue)
• Juice of 3 lemons or possibly 1/2 c. lemon juice concentrate
• Baked deep dish pie shell

1. Mix corn starch with 1/2 c. cool water.
2. Blend sugar and salt.
3. Add in remainder of water.
4. Stir mix well gradually over low heat till mix comes to a boil.
5. Increase heat and gradually add in beaten egg yolks.
6. Cook 3 min longer.
7. Remove from heat adding butter last and lemon rind and lemon juice.
8. Stir constantly.
9. Mix well and pour into deep dish baked pie shell.
10. Let pie cold before topping with meringue.

water, sugar, cornstarch, salt, butter, lemon rind, eggs, lemons, dish pie shell

Taken from cookeatshare.com/recipes/deep-dish-lemon-meringue-pie-32756 (may not work)